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Celeriac Apple Potato Soup

September 1, 2001 by Jennifer Che Leave a Comment

Ingredients
1 celeriac root (peeled and chopped)
2 medium sized Idaho potatoes (peeled and chopped)
1 large apple (peeled and chopped)
1/2 onion, diced (leftover from my chicken pho the other day)
1 Qt chicken broth
1 T butter
1 T oil
1/2 tsp dried Thyme
salt and pepper to taste

Blending
Saute onions in butter and oil under medium heat for a few minutes until browned and translucent. Add the celeriac and potatoes. Saute for about 8-10 minutes until they are cooked. Add broth and apples. Bring to a boil and then simmer for 30 minutes. Blend with an immersion blender or, if using a blender, blend in batches in the blender. Garnish with toppings of your choice and serve!

Garnishes
You can cook some bacon, pancetta, or proscuitto in a pan and crumble a small amount on top of the soup. Another variation by Gordon Ramsey adds a splash of lemon for tartness and crumbled stilton.  You can also consider chopped chives, croutons, or blue cheese.  There’s really a lot of room for creativity here. You can easily make this soup vegan by omitting the butter and the bacon. You can also thicken it up by adding a bit of heavy cream to the soup.

Experiment, and enjoy!

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All Rights Reserved

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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